Thai Chicken Mango Salad
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6-8 servings 1x
Ingredients
For the marinated chicken
- 1/3 cup coconut aminos
- juice of 2 limes
- 3 tablespoons olive oil or avocado oil
- 3 tablespoons honey
- 3 garlic cloves, minced
- 1 tablespoon red pepper flakes
- 1/3 cup cilantro, chopped
- salt and pepper, to taste
- 2 pounds chicken breasts, pounded
For the vinaigrette
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- juice of 1/2 a lime
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons water
For the salad
- 1 head of butter lettuce, pulled into small pieces
- 4oz protein greens mix (sweet pea leaves, baby spinach, baby bok choy, baby kale)
- 2 yellow mangoes, thinly sliced
- 1 avocado, thinly sliced
- 2 mini cucumbers, thinly sliced
- 2 fresno peppers, thinly sliced
- 1/4 cup roasted & salted peanuts (or other nut you prefer)
- 3 tablespoons mint leaves, torn
- 3 tablespoons basil leaves, torn
- 2 green onions, thinly sliced
Instructions
- Place all ingredients for the marinade in a bowl and whisk together until combined.
- Pound chicken flat then place chicken in a large plastic bag and pour the marinade on top. Place in fridge to marinate overnight, or at least for up to 3 hours before cooking.
- Place all ingredients for the vinaigrette in a jar, seal and shake. Set aside for later.
- Heat up grill or grill pan and grease. Remove chicken from marinade and discard marinade. Place on hot grill pan, sprinkle with salt, cook 5-7 minutes per side, until grill marks show up and chicken reaches an internal temperature of 165 degrees F. Slice
- Add all ingredients for the salad in a large bowl. Add chicken then pour over desired amount of vinaigrette (a little goes a long way). Toss to coat all the salad ingredients then eat up!
Find it online: https://paleomg.com/thai-chicken-mango-salad/